Steak Diane

• 4 filet mignon steaks 6- oz each
• salt and pepper
• 1/4 cup olive oil
• 3 cups thinly sliced button mushrooms
• 1/4 cup shallots
• 2 Tbsp minced garlic
• 3/4 cup brandy
• 2 Tbsp Dijon mustard plus 2 tsps
• 2 tbsp worcestershire sauce
• 1 cup red wine
• 1/2 cup beef demi glace
• 1 tbsp unsalted butter.

1. Season fillets with salt and pepper.
2. Over medium high heat in a large saute pan add olive oil and then the meat. Brown on both sides (3 mins each). Remove steak and set aside lightly covered.
3. Add mushrooms to the pan.
4. Cook 5 mins. Add shallots and cook 2 mins. Add garlic and when it becomes lightly colored add brandy. Cook, scraping up any brown bits in the pan until most of the brandy has evaporated. Add mustard, worcestershire sauce, and red wine. Cook 2 mins to reduce, add demi glace and cook 2-3 mins more.
5. Place meat back in pan to warm in the sauce.
6. To serve, place one filet on each plate. Swirl butter into the sauce and pour over meat.

filet, salt, olive oil, button mushrooms, shallots, garlic, brandy, tsps, worcestershire sauce, red wine, beef demi glace

Taken from www.epicurious.com/recipes/member/views/steak-diane-50115793 (may not work)